Monday, February 22, 2010

green apple and goat cheese salad


baby spinach leaves
1 Granny Smith apple
1/2 cup walnuts, toasted
1/2 cup goat cheese

For the vinegarette:
2 tbsp. olive oil
1 tbsp. cider-vinegar
1 tsp. Dijon Mustard
salt and pepper to taste


1. In a small bowl, whisk together the oil, vinegar, and mustard. Season with salt and pepper.
2. Core the apple and slice into matchsticks.
3. Toast the walnuts.
4. Assemble and enjoy!

No comments:

Post a Comment